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The Nasty Bits: Pork Neck Posole
Posted On: December 15, 2009 – 8:30 am
From Recipes [ Photographs: Chichi Wang ] White flint corn. Home for me is Northern New Mexico. This time of year the canyons are blanketed in snow, the streams frozen solid in quiet ravines. New Mexicans, an ornery but kindhearted bunch, keep warm by consuming liberal amounts of red and green chile. The latter makes its way into practically every Northern New Mexican dish, from green chile enchiladas to the ever-present posole. Posole is Mexican in origin, a corn stew cooked with pig’s heads, trotters, pork neck bones and, occasionally, chicken. In Mexico proper, posoles are enriched with jalapeños or dried chiles anchos and guajillos. Above all, white flint corn defines the soup; the corn, which is dried and rock-hard, must be rehydrated and long-simmered to become tender. After hours in the pot, the kernels soften and “bloom,” sopping up the meaty broth of the stew. There is nothing quite like posole that brings out the New Mexican in me. Whenever I cook a pot of it (and note: the stew is really meant to be made in prodigious quantities), I …
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